A loose interpretation of a Provence tart.
Is is really only Wednesday? If so, then why am I ready for a weekend? I want sunshine, not the rain we're having today, and I want to lounge on the patio without a care in the world. And I'd like a giant Greek salad to go with that wish. And maybe a limoncello cocktail. You didn't make that did you? Didn't think so.
Well, that's ok. Besides, I invited you for dinner. With the dreary day, I thought we needed something warm and savory, but with my longing-for-the-weekend mood, it turned into a very rustic meal.
Here's what we're having:
Onion Tart with Rosemary & "cheese" (were I not dairy intolerant, the vegan shreds would be finely shaved Parmesan, so if you can do so, go for it!)
White Beans with Roasted Red Pepper & Roasted Garlic puree
Braised Bok Choy
Honey "Graham" Wafers
Here's what we're having:
Onion Tart with Rosemary & "cheese" (were I not dairy intolerant, the vegan shreds would be finely shaved Parmesan, so if you can do so, go for it!)
White Beans with Roasted Red Pepper & Roasted Garlic puree
Braised Bok Choy
Honey "Graham" Wafers
I love how dusting the pan with cornmeal serves dual purpose: 1) keeps the dough from sticking and 2) somewhat covers the less attractive areas of my well-loved baking pan!
For the crust, I used my favorite pizza crust recipe, which you can read all about in my Adopt a Gluten Free Blogger post. I modified the recipe slightly, using Mila chia "eggs" (click for egg alternatives), and subbing 365 Everyday Value Organic Balsamic Vinegar for the apple cider vinegar and 365 Everyday Value Extra Virgin Olive Oil (both from Whole Foods Market~Alpharetta Harry's) for the grape seed oil.
You must visit the recipe creator, Iris, of the Daily Dietribe - she's amazing and fun (and happens to be in the process of co-authoring a cookbook with another talented foodie friend of mine, Brittany, of Real Sustenance)!
Anyway...back to the meal. After rolling the crust to fit my pan, I allowed it to rise while prepping and cooking the onions.
You must visit the recipe creator, Iris, of the Daily Dietribe - she's amazing and fun (and happens to be in the process of co-authoring a cookbook with another talented foodie friend of mine, Brittany, of Real Sustenance)!
Anyway...back to the meal. After rolling the crust to fit my pan, I allowed it to rise while prepping and cooking the onions.
This dough is very easy to work with.
I used this gorgeous organic red onion for the tart.
Cooking long & slow with a bit of olive oil and rosemary salt brings out the natural sweetness of the onion.
Chinese white cabbage ~ bok choy
I also washed the bok choy and allowed it to drain dry, then chopped it.
Chopped bok choy went into a large pot with 1/2 cup vegetable broth, 1 cup white wine, a drizzle of olive oil to come to a boil and cook quickly.
Eat your greens!
After cooking, the bok choy was transferred to a serving dish; the remaining liquid in the pot was reduced to approximatley 1/4 the volume, then drizzled over the bok choy.
I washed and soaked the beans last night...
Planning ahead is key to using dry beans, but so much better than canned!
so this morning, I put them into the slow cooker where they simmered away all day; the only thing to do was roast some garlic, and blend that with roasted red pepper for the sauce.
Roasted garlic & roasted red pepper make a terrific multi-purpose sauce.
Combine the sauce with the beans, stir gently, and top with rosemary & sea salt.
I finished the tart just before we were ready to eat by brushing it with a balsamic mustard...
...then topping it with the onions and vegan "cheese" shreds.
The tart takes about half an hour to bake...just enough time for a cocktail for the cook!
And voila! Dinner is served! I hope you enjoyed it!
A rustic dessert to go with this simple country meal. Honey "Graham" Wafers - sweet & crispy.
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